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Firefighter Charles A. Maria
Somerset Fire & Rescue Company #1, Somerset, NJ Fire Department
“RIGATONI ON THE RIG”

INGREDIENTS:
• Rigatoni Pasta (1 box per 3 people)
• Thick Cut Bacon (hickory smoked) (3-4 pieces per person)
• Vidalia onion (1 large onion per 2-3 people)
• 4 tablespoons chopped fresh oregano (more to taste)
• 2 tablespoons dry oregano
• Milk (1 Cup per box of pasta)
• Light Cream (1 Cup per box of pasta)
Can use all cream or all milk if desired
• Fresh ground black pepper
• 1 Can of baby peas.
• 1 Cup of Parmgiano Reggiano grated cheese
• Fresh Ground Nutmeg (powdered is OK also)
• Extra Virgin olive oil
• 3 tablespoons of flour
• Salt
• Clove of garlic (optional)

Directions:
• Slice bacon in large chunks. (Lardons - 1’x1/4’ wide)
• In a large frying pan cook bacon until done. (Bacon should still be slightly soft, not crispy)
• Remove cooked bacon and place in a separate bowl. (Reserve bacon fat)
• In a separate large pot add pasta to salted boiling water. (Reserve 1 cup of cooking water after pasta is done)
• Cook pasta until al dente. 9-10 minutes (Pasta will continue to cook in sauce at end of recipe).
• Cut onions into large chunks. (1/4” pieces)
• Heat 3 tablespoons of bacon fat in frying pan (increase for more bacon flavor) and 3 tablespoons of olive oil in pan. (Decrease if more bacon fat is used) (add finely chopped garlic if desired)
• Add onions and sauté until soft, and translucent. (Pepper to taste)
• Remove onions to same bowl as bacon.
• Clean frying pan heat 2 tablespoons of bacon fat and 2 tablespoons of olive oil.
• Add 3 tablespoons of flour and cook over medium heat for 3 minutes stirring frequently. (Creating a blonde roux for thickening the cream sauce)
• Add cream and milk; bring to a boil until sauce thickens slightly. (If too thick add some pasta water to thin)
• Add ½ teaspoon nutmeg more to taste
• Add pasta, bacon and onions.
• Stir together and simmer 3-4 minutes until pasta is coated and sauce is thickened.
• Remove from heat, add oregano, peas and ¼ cup of grated cheese and toss to incorporate.
• Serve immediately in warm bowls with remaining grated cheese.


 
   

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